Black Bean Brownies
There’s more than one reason to think February 2020 is a special month: for one, we get a whole extra day this year with “Leap Year” happening once again after a four year hiatus. But like every other February (even the ones without Leap Days), this...
Fermented Foods: Featuring Kimchi
The new year is officially here, and with it comes our latest Theme of the Month: Fermentation. While it may not cross your mind often, likely some of your favorite foods were produced by fermentation, a process used to create most cheeses, yogurt, sourdough bread,...
Week 13: Hummus and Smoky Sweet Potato and Black Bean Chili
Week 13 was a celebration of spices, beans and legumes! The recipes for the week, Smoky Sweet Potato and Black Bean Chili, and Hummus, featured black beans and chickpeas. We even had one classroom get creative accommodating an allergy by using cannellini beans for...
Weeks 11 & 12: Biscuits with Cranberry Sauce Jam and Three Sisters Arepas
With Thanksgiving on the mind, Weeks 11 and 12 featured recipes starring ingredients indigenous to the Americas such as squash and cranberries. Both of our weekly recipes, Biscuits with Cranberry Sauce Jam and Three Sisters Arepas, share these native roots. At The...
Beet Red Velvet Cake
Now that the winter months are here — even though the season officially begins with the Winter Solstice on December 21 — sweet baked goods are finding their way onto the tables of holiday revelers across the city and beyond. Everything from pumpkin pie,...
Outfitting Your Culinary Curious Kid – A Guide
Happy holidays dear readers! While the winter solstice is fast approaching, the holiday season is already in full swing. If you’re on the hunt for gift ideas that are practical, educational and fun, look no further than our “Outfitting Your Culinary Curious Kid” guide...
Weeks 9 & 10: Baked Pumpkin Doughnut Holes, Carrot Soup with Croutons and See-Through Samosas
Does the cool weather have you craving something warm? Might we suggest a selection of cozy dishes prepared by our student chefs in Weeks 9 and 10: Baked Pumpkin Doughnut Holes, Carrot Soup with Croutons and baked See-Through Samosas. At Peck Slip, Allergic to Salad...
Week 8: Pumpkin Corn Mountain Pancakes, Hot Cocoa Pancakes with Mexican Hot Chocolate, Chocolate Mousse, and Vegan Marshmallow Fluff
Coinciding with the festivities of Halloween and Día de los Muertos (Day of the Dead), our Week 8 classes explored a variety of chocolate-based recipes including Hot Cocoa Pancakes, Mexican Hot Chocolate and Chocolate Mousse, as well as a vegan version of Marshmallow...